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Whole-Food, Plant-Based Recipes from Forks Over Knives

Strawberry Pistachio Salad

We love the flavor, color, and texture that strawberries bring to this salad, while grains and pistachios offer an irresistible blend of…

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Chilled Blueberry Soup

This radiant blueberry soup is perfect for a weekend brunch when you’re craving something cool and refreshing. Juicy blueberries are simmered with…

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Grilled Nopales Tacos

Ready to switch up your veggie taco game? Move over portobello mushrooms: Grilled nopales make a meaty, satisfying filling in this mouthwatering…

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Easy Vegan Miso Sauce

Serve this flavorful sauce with steamed vegetables and brown rice for a quick and tasty meal. It’s also an essential ingredient in…

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Grilled Squash and Mushrooms with Fresh Herbs

Herb-flavored smoke is a great way to add flavor to grilled foods. Choose thick herb sprigs and soak them in water so…

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Yuca Mash with Corn and Peas

Yuca, a starchy tropical root vegetable, takes the place of potatoes in this fresh variation on mashed potatoes, which is also studded…

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Potato-Corn Latkes

Potato pancakes, or latkes, are traditionally fried, but these vegan latkes are baked and served with applesauce and Tofu Sour Cream for dipping….

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Lentil Shepherd’s Pie with Rustic Parsnip Crust

My family eats mashed potatoes at every holiday meal, and as a kid I never liked them, except as a bowl for…

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Wheat Berry and Roasted Vegetable Salad with Kale

This hearty salad is replete with a range of flavors. The roasted vegetable medley includes sweet potatoes, beets, and shallots. Pepitas, golden…

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